Spiced Sirloin Sandringham Recipe

Try this version of amazingly delicious Spiced Sirloin Sandringham recipe. An effortlessly prepared sirloin recipe; the Spiced Sirloin Sandringham is a dish that you would surely love to talk about with us!




 Boned sirloin2 Pound (About 1 Kilograms)
 Oil2 Ounce (About 50 Milliliter Or 1 Cup)
 Chicory leaves4 (Also Called Belgian Endive)
 Asparagus spears24 , cooked
 Red pepper slice2
 Red currant jelly1⁄4 Pound (About 100 Grams Or 3/8 Cup)
 Vinegar1 Tablespoon (About 15 Milliliter)
 Orange1 , juiced
 Ground ginger1 Teaspoon (About 5 Milliliter)
 Garlic salt To Taste
 Mixed spices1 Teaspoon (About 5 Milliliter)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 368 Calories from Fat 195

% Daily Value*

Total Fat 22 g33.5%

Saturated Fat 6.8 g33.9%

Trans Fat 0 g

Cholesterol 53.3 mg17.8%

Sodium 311.6 mg13%

Total Carbohydrates 17 g5.7%

Dietary Fiber 3 g11.9%

Sugars 10.5 g

Protein 25 g49.7%

Vitamin A 62.9% Vitamin C 96.9%

Calcium 9.3% Iron 16.5%

*Based on a 2000 Calorie diet


1 Preheat the oven to 200°C, 400°F, gas 6.
Season the meat and rub it with oil.
Roast it for 45 minutes.
2 Slice the beef and arrange the slices in overlapping layers on a large shallow dish.
3 Boil the ingredients for the glaze for 4 minutes, stirring continuously.
Brush the cooled slices of meat 3 times with the glaze leave to set.
4 Cut each chicory leaf in two and place 3 asparagus spears in the hollow of each half.
Cut the red pepper into 8 equal strips and place them over each asparagus basket.
Chill and serve garnished with watercress.